Wholefood Goes Deliciously Luxe

Hardcover

Influenced by her cultural roots and with a creative gift for healthy recipe development, Taline Gabrielian is passionate about food, health and family. She uses whole, unprocessed ingredients to produce plant-based, vegan recipes that are packed with a powerhouse of goodness. Founder of Hippie Lane, which has a growing international following on social media, Taline is fast becoming a foodie rock star.

Her first book features breakfasts the family will love: exciting and innovative lunches, nourishing snacks, power salads with gorgeous creamy dressings, beautiful bliss bowls, weekend meal inspiration, dinners for week nights and date nights and the most amazing sweet treats. Taline's food is delicious, easy to make and inventive; she takes nutritious eating to a whole new level of feel-good sophistication.

About the Author

Founder of Hippie Lane with more than 500,000 instagram followers, Taline Gabrielian believes that health is the new black. She is fast becoming a foodie rock star with a hippie chic aesthetic that has created a huge following on social media. She is of Armenian heritage and is the mother of two.

Stuffed capsicums
SERVES 4 VGN DF GF RSF + NF
I’m a fan of stuffed anything. I’m always on the lookout for any new vegetable that I can stuff… literally. It must be my mum’s influence as she used to make stuffed eggplant, capsicum and zucchini for us all the time.

This stuffed capsicum dish isn’t based on my mum’s traditional recipe, but is a ripper vegie variation. Quinoa is always in fashion with me, and plays the star role in the stuffing, alongside a medley of vegetables and spices that make this dish a taste bomb.

4 capsicums (peppers), in a mix of colours, cut in half lengthways, then hollowed out

Preheat the oven to 170ºC (325ºF). Place the capsicum halves on a baking tray lined with baking paper and lightly massage with 1 teaspoon olive oil.

Put the quinoa and 625 ml (21½ fl oz/2½ cups) vegetable stock in a saucepan and bring to the boil. Reduce the heat, cover and simmer for 10–12 minutes, or until the stock is absorbed and the quinoa is cooked. Set aside to cool slightly.